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vegan mushroom and leek tofu omelette
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Mushroom & Leek Tofu Omelette

Easy to make and protein-packed, this tofu omelette is filled with soft, umami-rich mushrooms, juicy sautéed leeks and fresh chives. Recipe from veganrecipebowl.com
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Main Course
Cuisine: European
Keyword: egg free
Servings: 2
Calories: 480kcal
Author: BENJAMIN

Ingredients

Omelette Batter

  • 349 g silken tofu
  • 75 g soy milk (unsweetened and unflavoured)
  • 50 g chickpea flour (aka gram flour)
  • 1/8th teaspoon salt
  • small bunch fresh chives (around 20-30g)

Filling

  • 2 tablespoons olive oil
  • 175 g leeks (white and light green section only, sliced)
  • black pepper (few good grinds)
  • 250 g mushrooms (sliced)
  • 2 cloves garlic (minced)

To fry omelette

  • 1 tablespoon olive oil

Instructions

  • Place all of the omelette batter ingredients - excluding the chives - into a food processor or blender and process until smooth. Add the chives and pulse until they're roughly chopped and mixed throughout. Set mixture aside.
  • Heat a 28 cm frying pan over medium heat. Once hot, add 2 tablespoons olive oil, leeks and a few good grinds of black pepper. Sauté quickly until the leeks are soft and their surfaces have browned in places. The more browning the more rich, savoury flavours are created. I tend to cook until 1/4 of the leeks' surface are browned. When you're happy with the leeks, add the mushrooms and garlic, frying with regular stirring until the mushrooms are soft and juicy. Tip everything in to the omelette batter and stir through until the filling is completely coated.
  • Return frying pan to the heat. Once hot, brush with 1 tablespoon olive oil, then pour in the omelette mixture and level out it's surface. Place a lid on the pan and cook on a medium-low heat for around 10 minutes until the underside is golden brown (just carefully lift the edge to check!). Place the omelette under a hot grill until it's surface is set and lightly browned.
  • Turn out, allow to cool a little - the flavours come through best when warm rather than hot - then serve. Crusty wholegrain breads or salad make a great addition to this omelette.

Notes

Tofu omelettes do not keep well, so cook and serve immediately.